Blue Dragon Thai Green Curry, 253g

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But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.

The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste. Thai Green Curry is…. Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x To celebrate this incredible competition and because I don't need an excuse to eat Thai food (!) I've recreated Thai Taste's steps to make the perfect, easy Thai Green Curry which I'll be sharing with you today.The making part is very straightforward which is why if you use curry paste from a jar, green curry is something you can have any night of the week. Thai Taste's meal kits are available in a number of retailers including Waitrose, Tesco, Sainsbury's, Asda and Ocado. In addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry.

If you make your own green curry paste, you can skip the spicy chillies without compromising on flavour! To make this easy Thai Green Curry you will need: one Thai Taste Thai Green Curry Kit (kit contains green curry paste, coconut milk and Thai steamed herbs), 300g tofu, 300g vegetables (I used red and yellow pepper, baby sweetcorn, green beans and mangetout), 1 tbsp oil. Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer. The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is.Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste!Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat or fish. Coconut MILK (80%) (Coconut Extract (50%), Water), Green Curry Paste (19%) (Garlic, Green Chilli, Lemongrass, Onion, Rice Bran Oil, Salt, Ginger, Galangal, Coriander, Kaffir Lime Peel, Sugar, Spices), Dried Herbs (Kaffir Lime Leaves, Lemongrass, Sweet Basil Leaf). Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier! Pimping up curry in a jar

Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry. Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavourAdd contents of Green Curry Paste sachet and 1 tbsp of coconut milk and mix until the aromas are released (3 mins) If you enjoy Thai food then my guess is you'd love to visit Thailand? Well, you could be doing just that thanks to the exciting competition Thai Taste have running for the remainder of January 2019. The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jar

I hope you love this Thai Green Curry as much as we do. The Thai Taste curry kits make it so easy to recreate authentic Thai meals at home. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for. Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry. Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all

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It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!” Growing up we had an incredibly varied diet and regularly ate dishes from other cultures. But there was one cuisine I didn't try until I met my husband in my early twenties. I remember my first taste of Thai Green Curry and I've been hooked on the beautifully aromatic and fragrant flavours ever since. Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw poultry or crustaceans. Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is still very, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery.